Whole30 Loaded Potato Soup
Creamy, savory, and completely dairy-free, this Whole30 Loaded Potato Soup is the ultimate comfort food with a nutritious twist. Packed with wholesome ingredients like russet potatoes, carrots, and celery, it’s blended to velvety perfection with coconut milk for a rich texture without the need for heavy cream. Crisp bacon crumbles and fresh chives add layers of flavor, while a hint of nutritional yeast delivers a satisfying cheesy note—perfect for those following Whole30 or paleo diets. Ready in under an hour, this one-pot wonder is easy to whip up and customizable with optional garnishes like green onions or creamy avocado slices. It’s a hearty, guilt-free meal your whole family will love!
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Recipe Information
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 2 large, peeled and diced carrots
- 3 large, peeled and cubed russet potatoes
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped chives
- optional garnishes - green onions
- sliced optional garnishes - avocado
Instructions
In a large pot, cook the bacon over medium heat until crisp. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon drippings in the pot.
Add the olive oil to the pot with the bacon drippings over medium heat. Stir in the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
Add the celery and carrots to the pot, stirring occasionally, and cook for another 5 minutes, until the vegetables begin to soften.
Stir in the cubed potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
Once the potatoes are soft, use an immersion blender to puree the soup in the pot until smooth and creamy. Alternatively, transfer small batches to a blender and blend until smooth, then return to the pot.
Stir in the coconut milk, nutritional yeast, salt, and black pepper. Allow the soup to simmer for another 5 minutes, stirring occasionally.
Before serving, stir in the crumbled bacon and chopped chives.
Serve hot with optional garnishes like green onions or sliced avocado for extra flavor and texture.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 55.1 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 560 mg | 43% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 8796 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
